This recipe is my go-to recipe whenever I want rolls in less then an hour...just like this moring when I didn't remember until 8am that we were having rolls for snack at preschool "R" day. The recipe is orginally for a quick thick, chewy pizza crust, but it easily adapts to rolls with a short second rise and lower baking temperature.
Time: 15 minutes prep, 15-20 minutes rising, 12 minutes baking
Makes: 1 pizza crust
• 1 c milk
• ½ c water
• ¼ c butter
• 3 T sugar
• 2 packages yeast
• 3½ c flour
• Corn meal
1. Melt butter in microwave. Add milk and water and warm up in the microwave until lukewarm (about 30 seconds).
2. Add sugar and yeast and let sit for a bit (about 2-5 minutes).
3. Knead in flour (can use kitchen aid dough hook).
4. Let rise 15-20 minutes in warm place, covered. (Meanwhile prepare your toppings and grate cheese).
5. Roll out dough on pan sprinkled with corn meal. Put sauce, cheese, and toppings on.
6. Bake at 450F for 12 minutes, until crust is golden brown.
*Note this recipe also makes a great quick rolls recipes. You can also add butter, cinnamon & sugar and make cinnamon rolls. Do steps 1-4. On step 5, shape rolls in desired shape and place in a greased 9 x13 pan or baking sheet. You can roll the dough out in a circle and cut cresents, roll them in balls, or roll it into a rectangle to make cinnamon rolls. I use about 1/4 cup of butter and 1/2 a cup of cinnamon sugar for this recipe. Let rise for an additional 10 minutes. Then bake at 375 for about 15-20 minutes or until golden brown.